Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Fermented Wild Grass Juice

산야초 발효액의 품질 특성

  • Ahn, Yoo-Bok (Department of Food Science & Technology, Catholic University of Daegu) ;
  • Kang, Kyoung-Myoung (Department of Food Science & Technology, Catholic University of Daegu) ;
  • Kim, Jin-Hak (Department of Food Science & Technology, Catholic University of Daegu) ;
  • Park, La-Young (Department of Food Science & Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Department of Food Science & Technology, Catholic University of Daegu)
  • 안유복 (대구가톨릭대학교 식품공학과) ;
  • 강경명 (대구가톨릭대학교 식품공학과) ;
  • 김진학 (대구가톨릭대학교 식품공학과) ;
  • 박나영 (대구가톨릭대학교 식품공학과) ;
  • 이신호 (대구가톨릭대학교 식품공학과)
  • Received : 2014.07.16
  • Accepted : 2014.08.26
  • Published : 2014.11.30
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Abstract

The quality characteristics, enzyme activity, and antioxidative activity of fermented wild grass juices were investigated during fermentation and ripening for 6 months. Fermented wild grass juice was prepared from wild grasses (Oenothera biennis, Portulaca oleracea, and Rhus verniciflua) and sugar. Wild grasses and sugar mixed at the same ratio (1:1, w/w) and ripened at $20^{\circ}C$ for 3 months after fermentation for 3 months at $20^{\circ}C$. The $^{\circ}Bx$ of all fermented wild grass juices (FWGJ) decreased during fermentation. The pH of all FWGJ decreased gradually during fermentation and did not show any significant difference during ripening. Viscosity of FWGJ increased during fermentation but decreased during ripening periods in all tested samples. Total viable cell of FWGJ decreased after fermentation for 1 month, whereas lactic acid bacteria were not detected during fermentation. Enzyme activity was lower than 1 unit during fermentation and ripening period in all tested FWGJ samples. Enzyme activity of commercial FWGJ (Acanthopanax sessiliflorum, Oenanthe javanica, Plantago asiatica L., Platycodon grandiflorum, Orostachys japonicus A.) showed lower activity of 1 unit following invertase, cellulase, and amylase activity.

산야초와 설탕의 비율을 1:1(w/w)로 혼합하는 전통적인 방법으로 달맞이꽃, 오행초, 옻의 발효액을 제조하여 상온에서 6개월간 발효 및 숙성 중 품질 특성, 효소 활성, 항산화 활성의 변화를 조사하였다. 모든 실험구에서 발효기간 중 당도는 감소하였으며, 점도는 발효 3개월까지 증가하다가 숙성기간 중 감소하였다. 3개월의 발효기간 중 pH는 낮아졌고 적정산도는 높아졌으나, 3개월의 숙성기간 중에는 뚜렷한 변화를 나타내지 않았다. 미생물의 변화는 발효 1개월 이후 6개월동안 점차 감소하는 경향을 나타내었으며, 유산균의 경우 전 기간 동안 검출되지 않았다. 전통적인 방법으로 제조한 산야초 발효액의 invertase, amylase, cellulase 활성은 발효 및 숙성 전 기간 동안 매우 낮은 활성을 나타내었고, 시중에 판매되고 있는 5종의 산야초 발효액 모두 매우 낮은 효소활성(1 unit 이하)을 나타내었다. 총 폴리페놀 함량은 발효기간 중 증가하다가 숙성기간 동안 일정하게 유지되었으며, 그중 달맞이꽃 발효액의 폴리페놀 함량(6.40 mg/mL)과 DPPH radical 소거능(40.52%)이 가장 높았다.

Keywords

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